Flaky Buttery Biscuits

529 Ratings
  • 5 138
  • 4 145
  • 3 161
  • 2 60
  • 1 25

This versatile biscuit recipe can be used to make rolled biscuits or drop biscuits. For rolled biscuits, the dough is kneaded, rolled, and cut out. To make softer biscuits, known as drop biscuits, add a touch more milk to the dough and drop it by the spoonful onto a baking sheet. Either method will yield flaky biscuits to slather with butter—and they're sure to go fast.

By Lucinda Scala Quinn
Mad Hungry, September 2010, Mad Hungry

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 12 small biscuits
Advertisement

Ingredients

Directions

  • Preheat the oven to 450 degrees. Butter or line a baking sheet.

    Advertisement

  • In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.

  • For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Cook's Notes

For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

Advertisement

Reviews (13)

529 Ratings
  • 5 138
  • 4 145
  • 3 161
  • 2 60
  • 1 25
Martha Stewart Member
11/22/2020
Awesome recipe. The biscuits would need to be tiny to get 12 from it though. ¾inch dough at 2.5 inch diameter circles made about 7. They are, however, delicious. I will probably reduce/remove the salt on the next batch.
Martha Stewart Member
01/18/2020
Great taste for an easy recipe. Only changes I made, no kneading, gather in a ball, roll, fold in thirds and re-roll (repeat 3 times) bake until light brown top. Pour melted (salted) butter over tops and bake until golden.
Martha Stewart Member
01/05/2020
I don't/can't bake well but this biscuit was straight forward and easy. Taste ok too.
Advertisement
Martha Stewart Member
02/24/2019
The recipe is definitely basic. Good flavor. I have an electric oven so I only needed to bake for around 10 min. 13 min made them over bake/too dark on bottom. If I make this recipe again, I may a dash of sugar. They tasted good with strawberry jam or a dipping in some maple syrup.
Martha Stewart Member
02/10/2019
Yummy morning biscuit for us
Martha Stewart Member
11/20/2018
I love this recipe. When I tried it the first time I thought it was great. A year went by and I got the urge to make biscuits so I came back to this recipe. This time I did not have any milk, but I had evaporated milk and whipping cream. I mixed the two and it worked out perfectly. I try to stay away from flour which is why it took me a year to make them again, but I am making this my go-to recipe every time I have a hankerin'.
Advertisement
Martha Stewart Member
09/18/2018
I love this recipe! I did my own spin by omiting the salt and instead of 1¾ cups of flour, I used 1¼ cup of flour and ½ cup of pancake mix, which made a biscuit that tastes light as air. It's so delicious!!!!
Martha Stewart Member
04/07/2018
I bake at least once a week. I find lots of recipes that are always interesting, but never meet up on it. This one was a great learning experience as baking biscuits never taste as good. Usually I go for throwing in a ton of sugar, only making cookies. But this one really stuck out.
Martha Stewart Member
01/20/2017
We loved these so much with our dinner, I made them again for breakfast these will be my go to biscuits
Martha Stewart Member
01/23/2016
I like these biscuits. But seriously, your website has become the worst. I do not appreciate the hostile videos that creep all over the screen. You're losing a customer if you can't make it stop.
Martha Stewart Member
12/08/2014
These is my go to biscuit recipe for my son. I have made them with spelt flour and one that was 60% whole wheat. I reduce the salt by half and I add raisins. I add extra milk because my son likes the drop style biscuits. These are our favorite.
Martha Stewart Member
10/09/2014
My family doesn't like biscuits, but they love these. I didn't have unsalted butter, so I made the biscuits without added salt.
Martha Stewart Member
03/16/2011
Can I substitute buttermilk for the milk? I've made the recipe once before, as written, and it was delicious. I just happen to have buttermilk in the fridge and thought it might be good, but am just beginning to bake and don't want to screw it up. :)
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/06/2022